Tuesday, August 07, 2007

More Muesli Bars

My previous batch of muesli bars were a success, albeit a bit rich in butter and sugar so I thought I'd try another version. This time I've played around with a recipe found in AWW's Cakes, Biscuits and Slices. The original recipes calls for pistachios and craisins but since Paalo is allergic to cranberry I've replaced them with dried blueberries - I've also added some flaked almonds and desiccated coconut to the mix.

The addition of dried blueberries is great. Muesli bars are great for a breakfast on the run. But I've never made muesli bars because I can never find a recipe that has lower fat than the store bought gourmet bars.

Thanks so much for the recipe! Your photos are fantastic. I changed your recipe around a little - I used dried cranberries instead of blueberries and used macadamia nuts instead of the almonds & pistachios. My husband loved them!

Thanks Ana - I use baking paper to line the tray and just press the mixture onto the paper. What holds them together is the reaction between butter, sugar and honey and it needs to reach a certain temperature to caramelise and become toffee like. The solution might be as simple as cooking them just a little longer. You also need to cut them when they are cold, which is a hard thing to do especially when you want to eat them right away!